Irresistible Nest Chocolate Cupcakes for Spring Celebrations

Delightful Nest Chocolate Cupcakes perfect for spring celebrations, combining soft vanilla cake with crispy coconut nests and chocolate mini eggs.

Prep Time 20

Cook Time 22

Cooling Time 10

Total Time 52

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 200 kcal

1 cup All-Purpose Flour Substitute with gluten-free blend for a gluten-free option.
1 cup Granulated Sugar No substitutes needed for flavor.
2 teaspoons Baking Powder Ensure it’s fresh for the best rise.
1/2 teaspoon Salt Can omit if needed for dietary restrictions.
1/2 cup Unsalted Butter Use dairy-free butter for a vegan alternative.
2 large Eggs Flax eggs can replace for vegan needs.
1/2 cup Milk Substitute with almond or coconut milk for dairy-free.
1 teaspoon Vanilla Extract Opt for pure extract for the best results.

1 cup Shredded Coconut Can use crushed graham crackers or toasted oats as a variation.

Preheat your oven to 350°F (175°C).
Prepare a mini muffin pan by greasing it lightly or using silicone liners.
Cream the unsalted butter and granulated sugar together in a large mixing bowl until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing each well before the next, and stir in the vanilla extract.
Combine your dry ingredients: mix together the flour, baking powder, and salt in a separate bowl, then gradually add to wet ingredients.
Fill each muffin cup approximately two-thirds full with the batter.
Bake for 18-22 minutes, or until a toothpick comes out clean.
Cool the cupcakes completely on a wire rack.
Toast the shredded coconut in a dry skillet over medium heat until golden brown, then set aside to cool.
Top each cooled cupcake with toasted coconut, creating nests, and place mini chocolate eggs in the center.

Feel free to personalize toppings and substitute ingredients based on dietary needs.

Keyword Baking, Chocolate Cupcakes, Easter Treats, Mini Egg Cupcakes, Nest Chocolate Cupcakes, Spring Desserts